This is delicious! Since I made this in the winter, I didn't have fresh tomatoes, but canned worked fine. We used Sri Racha since we didn't have the peppers. And we even used tubed basil since we didn't have leaves. In spite of all of these compromises, it was really great!
Drunken Stir-Fried Beef with Green Beans
Randy Mayor; Jan Gautro
Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.
Yield: 5 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 202
- Calories from fat: 41%
- Fat: 9.2g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.5g
- Protein: 20.2g
- Carbohydrate: 10g
- Fiber: 1.4g
- Cholesterol: 45mg
- Iron: 2.7mg
- Sodium: 1100mg
- Calcium: 50mg
- Drunken Paste:
- 1/2 teaspoon kosher salt
- 7 garlic cloves, minced
- 1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
- 2 teaspoons coarsely chopped galangal or peeled fresh ginger
- 1 tablespoon chopped peeled fresh lemongrass
- 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
- Cooking spray
- 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
- 2 cups (1-inch) diagonally cut green beans
- 1 cup quartered cherry tomatoes
- 1 tablespoon sugar
- 3 tablespoons Thai fish sauce
- 1 teaspoon cider vinegar
- 1 cup Thai basil leaves
- To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
- To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
- Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).
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